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This department is so organized as to enable students
to acquire basic knowledge and applied techniques about food in general which
will cover ingredients, function, production, storage, processing and transportation
of foods. It comprises Division of Dairy Science where they learn and study how
milk is composed and its functional properties, etc.; Division of Meat Science
whose major concerns are, for example, biochemical properties of meat, how to
preserve and process; Division of Food Chemistry where they learn and study the
chemical properties of food and the mechanism of taste, etc.; Division of Food
Hygiene where they investigate the food infection by microorganisms, the mechanism
of change in quality, and the intestinal bacteria; Division of Agricultural Food
where students learn and study the constituents of vegetable foods, and what occurs
when they are processed and stored, etc.; Division of Food Economics where they
learn and study economics concerning food from a global point of view. And the
curriculum offered is so multifarious as to cover genetic engineering, biotechnology,
and food culture. Since many subjects are selective, students can freely choose
what they want to learn.
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